No need for takeout with this restaurant quality Kung Pao Sesame Chicken recipe! Crispy chicken pieces are tossed in a homemade tangy-sweet kung pao sauce, and are served with rice and steamed veggies.

Serves 4

Instructions: 

1. Preheat oil in a fryer or Dutch oven to 350°F.
2. In a large bowl, whisk together the egg white, wine, and vodka, and toss with chicken. In another bowl, stir together flour, cornstarch, salt, and baking powder. Coat chicken with the flour mixture, and gently drop into hot oil.
3. Fry the chicken for 6–8 minutes or until chicken is crispy, golden brown, and cooked thoroughly. Let drain on a paper towel or rack.
4. In a medium bowl, whisk together the sauce ingredients until smooth. Toss chicken in the sauce before serving with white rice and steamed vegetables.